spicy tuna crispy rice (nobu copy cat)

“If you love sushi and spicy tuna, Spicy Tuna Crispy Rice will be your new obsession. It's usually an appetizer but so delicious it can be enjoyed as a main meal.

Spicy tuna crispy rice is a masterful creation by Chef Nobu Matsuhisa for Nobu restaurant back in the 90’s. It has captivated taste buds globally. This delicious dish has been made in many different ways at restaurants all around the world, making a lasting impact on the food industry.

Although I can't remember the exact moment I first enjoyed spicy tuna crispy rice, I vividly recall how much I loved it. High-quality tuna, mixed with kewpie mayo, soy sauce, sriracha, mirin, and sesame oil, placed on top of crispy fried sushi rice. It's finished off with furikake and a spicy jalapeno. While it's usually served as an appetizer, I enjoy it as a satisfying main course.

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Spicy Tuna Crispy Rice (Nobu Copycat)

Yield 6

By Denise Martinez

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Ingredients

• sushi-grade tuna, 8 oz
• sesame oil, to taste
• mirin, to taste
• tabasco, to taste
• lemon juice, to taste
• sriracha, to taste
• soy sauce, to taste
• kewpie mayo, 3 tbsp
• sushi rice, cooked 8 oz
• avocado, 1 each, thinly sliced
• 1 jalapeno or serrano pepper, thinly sliced, for garnishing
• furikake, for garnish

Instructions

1. cook and prepare your sushi rice.
2. once the rice has fully cooked and has been seasoned, take an 8x8 inch baking pan lined with plastic wrap and fill the pan with the cooked sushi rice. pack in the sushi rice and then press to make sure the top is as flat as possible. cover with more plastic wrap and put in the fridge to cool for at least 3 hours, or overnight.
3. while sushi rice is cooling, finely dice tuna almost to a mince.
4. in a medium sized bowl, add in finely diced tuna, sesame oil, mirin, tabasco, lemon juice, sriracha, soy sauce, and kewpie mayo to taste. mix and set aside.
5. remove sushi rice from fridge and place onto a cutting board. cut the rice into rectangles that are about 1/2 inch in width.
6. take the sushi rice squares and pan fry on all sides until golden and crispy. place the rice squares on a paper towel lined sheet tray to soak up any excess oil.
7. half the avocado and slice each half into thin strips. set aside.
8. take a plate or serving tray and place sushi squares down, top the rice with an avocado slice, then the spicy tuna mixture and carefully add furikake, or sesame seeds on top.
9. lastly garnish each tuna square with sliced jalapeno or serrano pepper.

Notes

For this dish, I suggest using sushi rice instead of regular white rice for pan searing. If you're making this, it's best to cook the sushi rice a day in advance and store it in the fridge overnight.

For this recipe, I chose jalapeno as a topping, but you can use sliced serrano pepper depending on your spice preference.

https://www.babycocinera.com/babyblog/tunacrispyrice

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hi, i’m denise!

I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.

Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.

I can help you cook and conquer kitchen challenges for amazing meals.

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